Vegetable strudel with mozzarella
Level of difficulty: medium
Preparation time: around 45 minutes
INGREDIENTS Serves 4
Dough
- 400 g puff pastry
Filling
- 150 g grilled eggplant
- 200 g grilled peppers
- 150 g grilled zucchini
- 1 tablespoon of basil, finely chopped
- ½ teaspoon of oregano
- Salt
- Freshly ground pepper
- 250 g Brimi Mozzarella Block, sliced
Stewed tomatoes
- 150 g diced tomatoes
- 2 tablespoons butter
- Salt
- Freshly ground pepper
Other
- 1 egg, as wash
- Basil, as garnish
- Olive oil, as garnish
PREPARATION
Roll out the dough on a work surface or pasta board, and create two squares measuring 18 x 40 cm. Cover the pasta with eggplant, peppers and zucchini. Add the basil, oregano, salt and pepper and place the slices of mozzarella in the center. Brush the egg along the edges of the dough, roll up and seal well. Line the pan with parchment paper; brush the top of the strudel with the egg, prick the dough with a fork and bake in a preheated oven.
Stewed tomatoes: Heat up the tomatoes, add the butter, let cook, season with salt and pepper.
To finish: Cut the strudel into slices and arrange them on the plate. Add a tablespoon of stewed tomatoes, garnish with basil and olive oil, and serve.
Baking temperature: around 180 °C
Baking time: about 20 minutes
TIPS
- For the filling, it's also possible to use other pan-sautéed vegetables such as artichoke, pumpkin, asparagus or spinach.
- Instead of puff pastry, use ricotta-cheese dough (called Topfenteig in South Tyrol) or pulled dough (e.g.: the type used for strudel).
